Chicken Fried Chicken with Gravy
Crispy, juicy chicken thighs fried to perfection and topped with creamy homemade gravy—this southern comfort classic is perfect for a hearty family meal.
- Prep Time: 40 minutes (includes marinating)
- Cook Time: 25 minutes
- Total Time: ~1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern / American
Ingredients
For the Chicken
1 cup buttermilk
¼ cup pickle juice (from the jar)
1 large egg
2 lbs boneless, skinless chicken thighs
1 ½ cups self-rising flour
1 tablespoon seasoned salt
2 teaspoons black pepper
¼ teaspoon cayenne pepper
3 tablespoons marinade (reserved from chicken mixture)
Vegetable or peanut oil, for frying
For the Gravy
¼ cup salted butter
⅓ cup all-purpose flour
4 cups whole milk, warmed (add more if needed)
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
Instructions
Marinate the Chicken
In a bowl, whisk together buttermilk, pickle juice, and egg until smooth.
Add chicken thighs, cover, and refrigerate for 30 minutes (up to 4 hours).
Remove chicken from fridge 10 minutes before frying.
Dredge & Coat
In a shallow bowl, mix flour, seasoned salt, black pepper, cayenne, and 3 tablespoons of the marinade.
The mixture will look crumbly—this creates extra-crispy texture.
Dredge each piece of chicken, pressing the coating firmly onto the meat. Shake off excess and set aside.
Fry the Chicken
Heat 1½ inches of oil in a cast-iron skillet or Dutch oven to 350°F (175°C).
Preheat oven to 200°F to keep chicken warm.
Fry chicken in batches for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F.
Transfer to a wire rack over a baking sheet and keep warm in the oven.
Make the Gravy
Carefully discard frying oil and wipe skillet clean.
Melt butter over medium heat. Whisk in flour and cook for 2 minutes, until golden and nutty.
Gradually whisk in 3 cups warm milk, salt, and pepper. Simmer 3 minutes until thickened.
Add more milk if needed to reach desired consistency. Taste and adjust seasoning.
Serve
Plate crispy chicken, pour warm gravy over the top, and finish with extra black pepper.
Notes
Pickle juice tenderizes the chicken and adds subtle tang.
Adding marinade to the flour creates crunchy craggy bits—don’t skip it.
Use a thermometer to ensure oil temperature stays consistent.
Leftover gravy reheats well with a splash of milk.
Find it online: https://allrecipesmade.com/chicken-fried-chicken-with-gravy/
